Spot Prawn Tortellini


CinCin Ristorante + Bar’s Chef de Cuisine Andrea Alridge

Serves 4


  • 250g ricotta (hung in cheesecloth overnight in fridge to drain excess liquid)
  • 2 egg yolks
  • 50g parmesan
  • 1 grating of nutmeg
  • Sea salt and freshly ground black pepper

Mix ingredients together and season with salt and pepper. Use a stand mixer if possible and beat with a paddle attachment until fully mixed.


  • 500g “00” Flour
  • 100g egg yolks
  • 185g whole eggs
  • 1 tsp olive oil
  • 1/2 Tbsp salt

Note that dough can be made by hand, if desired.

Add flour and salt into a food processor and quickly blend. Separately, whisk the egg with the oil.

Turn the food processor on and slowly add the eggs and olive oil mixture. Let the machine mix the dough while manually knocking down the edges to help any build-up on the sides to fully incorporate. Once the dough is thoroughly mixed, separate it into two equal parts and knead by hand until smooth. Place dough into a bowl, cover with cling film and let rest for at least 1 hour prior to use.


  • 2 Tbsp Dijon mustard
  • 3 Tbsp white wine vinegar
  • 1/2 Tbsp balsamic vinegar
  • 50ml walnut/hazelnut oil
  • 250ml black truffle oil
  • 1 Tbsp honey

Mix all the ingredients together and season with salt.


Prepare the farce, pasta dough, truffle vinaigrette and peel the spot prawns. Using a pasta machine or rolling pin, roll the pasta dough out as thin as possible. Dust a sheet tray with semolina flour and keep some on hand to dust the tortellini as you prepare them. Dust your work surface with semolina and lay out the sheets of pasta dough. Using a 4 inch metal cutter, cut discs of pasta dough out and lay onto the dusted work surface. Place the ricotta farce into a piping bag and pipe a tablespoon portion onto each disc of dough. Add 1 spot prawn to each.

Moisten the bottom edge of the dough using cold water and a pastry brush. Fold over and seal each piece to make a half-crescent shape. Fold one corner over the other and press to seal and form the tortellini.


Bring a pot of salted water to a boil. Drop in the tortellini and cook for 4 minutes. If necessary, cook the tortellini in batches to avoid overcrowding.

Drain the pasta, place in a bowl and drizzle with olive oil and salt to prevent sticking.


Drizzle the tortellini with truffle vinaigrette, sprinkle with parsley and grate fresh parmesan over top. Using either a truffle mandoline or microplane, add a generous shaving of truffle.

CinCin Wine Director Shane Taylor recommends pairing this spring dish with Lunae ‘Colli Di Luni’ Vermentino 2017 from Liguria, Italy.

“This wine showcases notes of ripe Meyer lemon and Spartan apple which complements the natural sweetness of B.C.’s local spot prawns. The richness of this dish is also perfectly balanced by the wine’s lovely acidity.”